Happy New Year everyone!

The holidays have come and gone, and it’s hard to believe we are already into year 2013! Looking back throughout the past year, 2012 was a very stressful one for myself, as there were a lot of challenges and changes, as well as a lot of adjusting and accepting that was required. That being said, I’m excited for 2013 to begin. A new beginning is much needed and I hope to do my very best to make this year a good one. Early this year I will be starting school again, which I’m excited about. This in itself is a new beginning, one that will allow me to one day gain the title of a Registered Holistic Nutritionist. Other than obviously studying, I hope to spend 2013 cooking new, delicious meals, spending time with family and friends, all while making new memories and embarking on new adventures.

This Szechuan style stir-fry is so incredibly flavourful, since it’s made with fresh ingredients including a large amount of ginger and garlic. I find that taking the time to make your own homemade sauce, is much better and healthier than any store-bought sauce. Stir-fries are an easy way to eat your grains, a variety of vegetables and protein, all in one easy to make dish. There are endless variations of asian inspired stir-fries, so it’s all about incorporating what you have, and being creative in the kitchen!

Szechuan Shrimp and Rice Stir-Fry

Ingredients:

• 1 cup whole-grain brown rice

• 1 pound shrimp, shelled and deveined

• 1/2 onion, finely chopped

• 5-6 garlic cloves, finely chopped

• 1 inch ginger, finely chopped

• 1 cup peppers, thinly sliced (I used orange and yellow)

• 1/2 cup carrot, grated

• 1 sprig of celery, finely chopped

• 1/2 cup corn

• 1/4 cup peas (I used from frozen)

• 4 tablespoons green onion, finely chopped

• 1 tablespoon cilantro, finely chopped

• 3/4 teaspoon chili powder

• 2-3 tablespoons olive oil

• 2 tablespoons low-sodium soy sauce

• Salt to taste

Directions:

Cook rice accordingly and set aside.

Heat oil in a wok or large frying pan. Add garlic and ginger, cook for 2 minutes. Add onions and salt, cook until onions are translucent (about 6 minutes). Add carrots, peas, corn and celery. Stir well and cook for 2 minutes. Add shrimp, soy sauce and chili powder. Cook until shrimps are pink in colour, about 6-8 minutes. Add peppers, cook for 2 minutes. Stir in Szechuan sauce. Keep stirring until sauce has thickened. Mix in rice, cilantro and green onions. Mix well and serve with a garnish of green onions.

Szechuan-Style Sauce:

• 1/2 cup chicken broth

• 3 tablespoons low-sodium soy sauce

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1 tablespoon worcestershire sauce

• 2 teaspoons corn starch

• 1 teaspoon sugar

• 1 tablespoon honey

• 1 teaspoon sweet-chili sauce

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, minced

• 2 tablespoons green onion, finely chopped